American Marinara Sauce I
Illustration
This marinara starts with butter and oil instead of oil alone, which gives a rounder, richer base than most quick tomato sauces. Whole canned tomatoes are crushed by hand into their own juice, so the texture stays rough and honest. Red onion, garlic, oregano and chili flakes build the background, and a measured pinch of sugar is added at the end to settle the acidity.
Instructions
Heat a large pot over medium heat for about 5 minutes, until it is hot. Add the butter and oil and let them heat until the butter is clear and the bubbling stops.
Add the red onion and sauté gently for 1 minute. Turn the heat down to medium-low, add the garlic, and sauté gently for another minute.
Pour in the reserved tomato juice. Add the whole tomatoes one at a time, crushing each one completely in your hands over the pot, and watch for spurts of juice.
Stir in the oregano and red pepper flakes. Cover the pot, turn the heat to low, and simmer for 10 to 15 minutes.
Add 1 tsp of the salt, all the sugar, the black pepper, and the tomato paste. Stir until the paste has dissolved into the sauce, then cover and simmer for 10 minutes.
Taste the sauce. It should not taste salty, only not unsalty, and not sweet, only not sour. Add the remaining salt and sugar a little at a time, stirring well before each new taste.
Serve over al dente spaghetti with Italian sausage or meatballs and a deep, sweet red wine. The recipe feeds four, but it is easy to make for two and eat again the next night.
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